By Charlie Ayers; Karen Alexander; Carolyn Humphries
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Additional resources for Food 2.0
Your pantry. a cook’s database /// the smart pantry /// 47 Oils. Not just for cooking // Oils can go rancid pretty quickly in the pantry. If you don’t use them often, you might consider storing them in the refrigerator if there’s space. If you do refrigerate your oil, you will need to leave a little extra time for it to return to room temperature before you pour it. These are my favorite oils //////////////////////////////////////////////////////////////////////////// > Olive oil.
A cook’s database ///////////////////// Salts // Salts from different regions around the world often have very distinct flavors, textures, and smells, which can really work to enliven and authenticate the flavor of different ethnic cuisines. I love tasting the different minerals in salt and trying to imagine where they came from. The shades of pink and gray can be very beautiful. // Remember to season your food inside and out for a consistent flavor all the way through. If you’re cooking a chicken breast, you’ll want to season the stuffing and the inside and outside of the chicken equally.
Their flavors can vary dramatically. How to toast and grind your own spices //////////////////////////////////////////////////////////////////////////// > Preheat a nonstick omelet pan or small skillet over medium heat. > Toast your spices for 1–2 minutes, tossing them in the pan just until it starts to lightly smoke and you can smell the fumes rising off the surface. > Remove from the heat and transfer the spices out of the pan immediately or they will continue to burn. > Grind them in a coffee grinder, or for small quantities grind with a mortar and pestle.
Food 2.0 by Charlie Ayers; Karen Alexander; Carolyn Humphries